A few pizzas in the Roccbox with Spelt flour

Thin crispy crust South Side bar pie. Homemade spicy Italian sausage & mushrooms. Cooked in a cast iron pizza pan on a pizza stone. 5 minutes in the oiled pan & 5 minutes directly on the stone in a 550f oven.

Heat stone up for an hour prior. 3 min at 550 and 3 min high broil.

Dates Dry salami Calabrese Spinach Goat cheese Mozzarella Provel Red sauce with some kick

Tore it to shreds after a 10 and a half hour shift

Hand-sliced pepperoni, (my own) tomato sauce, fresh grated Parmesan, fresh shredded mozz and provolone, little spiral of EVOO. Dried parsley for looks after bake. Tried Galbani Whole Milk Low Moisture mozzarella for the first time. Liked the results. Twice the cost of my previous mozz. Mixed feelings if it's twice as good. Let me know what you think in the comments below!

One of the Iron Laws of Pizza I've discovered in my many years of home baking is: dough and sauce can never be too thin. But my crust is always about twice as thick as I want it, and it's similar with sauce.

Any pointers?

He recently got a pizza oven and I wanted to show off his pizza because i’m proud of him. He is from New York and gets better at it every time he cooks and it seems like he’s starting to perfect his craft.

Made a few pies tonight, 60% hydration on the dough, sauce is from garden tomatoes I picked over this last week. Charred a little more than I’d like but overall a great success.

After many fails, I’m back. 16 Inch NY pie. 65% hydration, 460g dough ball. 3 day fermentation. Baked on a steel at 550° then put under the broiler for a minute or so.

Another one sold. The box I usually use is sold out at the minute and so I have to use the next size up.

Self taught and have been trying to dial it in for the past 6 months or so. Open to feedback!

This is my 3rd time making my own pizza dough, how did I do? Any tips? I know it's a pretty small pizza but thats just so that I could make 2 different pizzas. I use a wood oven. I can also give the recipe if needed for tips.

64% hydration 12% poolish 8x10 Grandpa Pie. Meatballs, Mozzarella, Fresh Oregano, Parmesan, Gundilla Pepper Sidecar.

Hi everyone! I’m a professional pizzaiolo or pizzachef , I’ve worked in the uk, spain, etc . I’ve got plenty years of experience and I’d like to help you guys out with any questions regarding pizza making, from the dough to the oven. I’ve worked making verace pizza, ruota di carro, contemporánea (napolitana ) and worked doing some pizza romana as well . Let me know

I've been getting Krispy Pizza videos on my feed on both Instagram and YouTube for like the last 3-4 months, and finally decided I was going to try and replicate one of their round vodka & pesto pies. The one in their video that I saw actually had pepperoni too, but I didn't have any on hand so I left it off. This was really good! I think I used too much pesto (Kirkland brand), and it wasn't creamy like theirs claims to be, but it was still delicious. My dough ball opened up *too* easily and so I didn't have success in rolling the outer rim in sesame seeds like they do, but the section that had them was amazing, highly recommended. I par baked the crust with the vodka sauce on first for about 5 minutes, then topped with a combo of thinly hand-sliced fresh mozzarella and some Tillamook Whole Milk Low-Moisture mozz slices when the fresh stuff ran out. Then some more dollops of vodka sauce and some lines of pesto, then back in my Ooni Koda 2 Max for another 4-ish minutes. During the par-bake, I had pre-heated the oven at around 550 f for almost 90 minutes, then after I took it out I cranked the heat to 750 while I topped it with the rest. Did my usual kill the flames entirely for 1/2 of the bake after the first 30 seconds, but I think it may have been a little too hot the second time around, I would have preferred the bake time be slightly longer on the second half. But overall not too big of a deal.

Dough was 63% hydration, mostly All Trumps Bleached & Bromated flour mixed with 5% rye flour, .25% instant yeast, 2% salt, 1.6% sugar and 1% olive oil. Cold fermented 72 hours and room-temp for 1-1.5 hours before stretching and par-baking.

So I've been experimenting every weekend with making Neapolitan style pizzas in my home oven for the past couple of months or so, and I'm super happy with how these turned out and wanted to share!

The 2 pies in the pics are actually from 2 different dough recipes I was trying -- one of which used a poolish (the slightly charred one, which also happened to be my favorite). Both dough balls were 275g baked on my 1/4" steel at 550F+broiler for 4 minutes, topped with crushed Cento San Marzano tomatoes, fresh mozzarella pearls, and basil. I'll include both dough recipes I used below.

First dough (pics 2 and 3): 100% King Arthur Bread Flour 70% RT water 2% salt 2% olive oil 1% white sugar 0.4% ADY

For this dough, I just chucked all the ingredients together, mixed, and slapped and folded the dough until everything was incorporated. Bulk ferment for 12 hours at RT, portion into balls, and refrigerate in oiled containers for 36 hours. After bringing the balls to RT for a couple of hours, I tossed each dough ball in some semolina, stretched it out, placed it on a semolina-dusted aluminum peel, topped the pie, baked, and feasted.

Second dough (pics 4 and 5 and by far my favorite): Poolish: 30% KABF (percentage of total recipe's flour) 100% water (percentage of poolish flour) 1.7% ADY (percentage of poolish flour) 1.7% Honey (percentage of poolish flour)

Dough: 70% KABF (percentage of total recipe's flour) 40% RT water (percentage of total recipe's flour) 3% salt (percentage of total recipe's flour) 1% olive oil (percentage of total recipe's flour)

Sorry if I didn't express the baker's percentages correctly -- found it a tad awkward with the flour being split between the poolish and rest of the dough. Anyways, I made the poolish by chucking all the poolish ingredients together, mixing, and letting it rise for 1 hr at RT before throwing it in the fridge for 24 hours. The next day, I mixed the poolish in with all the other ingredients. Slapped and folded the dough for a few minutes, let the dough rest covered for ~20 minutes, slapped and folded again until it was smooth, partitioned into balls, and then I refrigerated immediately in oiled containers for 24 hours. After bringing the balls to RT for a couple of hours, I tossed each dough ball in some semolina, stretched it out, placed it on a semolina-dusted aluminum peel, topped the pie, baked, and feasted.

Some takeaways: - I've tried both of these recipes before with king arthur's 00 flour, but the result was a pale pie with not as much of an airy dough. The KABF definitely browns better in my oven. Also, the 00 was a nightmare to handle at 70% hydration -- at least for me... my slap and fold technique is likely lacking. Had to add a tonnnn of bench flour to actually get it to come together to my liking. The BF was more absorbent, and handled 70% much better. - I usually do 1 day ferments with my doughs, so doing a ~48 hr ferment resulted in a significant change in flavor for me. I did not expect it at all, and it definitely was a factor that played into making these my favorite pies I've ever made. - I had both pies in the oven for exactly 4 minutes, so I'm somewhat surprised the second one came out so much more charred -- any ideas as to why? The texture and flavor were amazing nonetheless. - The poolish really seems to be a game changer. The dough w poolish was noticeably lighter and airier.

More than happy to clarify any questions in the comments!